Submitted by Patricia Raines, Conway, Ark.


1 C uncooked rice

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 C milk

1/2 stick butter

4 chicken breasts (boneless is best)


Spray 9-by-13 baking dish with non-stick coating. Mix soups, milk and butter. Pour one-third of soup in dish. Layer all of rice on top of soup mixture. Place chicken on top of rice. Top with remaining soup mixture. Cover with foil. Bake at 350 degrees for about 2 hours or until liquid is taken up by rice and chicken is tender.


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